Microwave Sweet Potato

These Microwave Sweet Potatoes are soft and slightly chewy on the inside, with tender skin, In just 10 minutes, you can have a perfectly cooked sweet potato without any work at all. It’s probably one of the easiest dishes to make. I like to enjoy it as a healthy snack, a quick side dish, or topped with extras to turn it into a full meal.

I love cooking with sweet potatoes, whether it’s my sweet potato pie or this easy sweet potato salad I always throw together, they somehow work with everything. This microwave version keeps that same simple vibe. Just a sweet potato, a little butter, cinnamon, brown sugar, salt, and pepper , that’s it. I’ve tried baking, roasting, steaming, you name it, but microwaving might just be my favorite. It’s fast, it works every time, and it’s perfect when I need something quick and tasty without turning on the oven.

It took me a couple tries to figure out the timing, but now I’ve got it down. With this method, you can have a soft, steamy sweet potato ready for a pat of butter in just minutes. It’s seriously one of the easiest things to make. I wash it, dry it, poke a few holes with a fork, and pop it in the microwave. The size definitely matters –smaller ones cook faster– but for a medium sweet potato, five minutes on high does the trick every time. Give it a shot, it’s my go-to when I need something quick and comforting.

Why you will love this recipe

• It’s fast and easy, even on busy nights: I can cook a whole sweet potato in just five minutes in the microwave, no oven or baking sheet needed.
• The texture is perfect: It turns out soft and chewy on the inside with tender skin, just the way I like it. It’s a great side dish or snack that taste hearty and satisfying.
• You only need a few simple ingredients: I use butter, cinnamon, brown sugar, salt, and pepper to bring out the sweet and savory flavors. It’s so simple and still full of that rich sweet potato flavor.
• It works for everyone in the family: Whether I’m making it for myself, one of the kids, or pairing it with dinner, it’s a recipe that fits right in. I’ve served it plain, loaded with toppings, or even turned it into a full meal.

What you will need

The Basics:

• Sweet potato – I use a medium sweet potato is about a third of a pound, five inches long, and two inches around.
• Butter – Salted or unsalted butter will both work just fine for this recipe. But, if you use salted butter, you can use less salt for seasoning.

Seasonings, Herbs, and Spices:

• Brown sugar – Sweet potatoes taste incredible with brown sugar. It adds a rich and deep sweet flavor.
• Cinnamon – This warm spice adds another layer of sweetness with a tiny hint of citrus and floral notes.
• Salt – Just add to taste.
• Black pepper – Fresh pepper is always better than store-bought but you can use either. 

How to make

1. Clean the potato: I start by giving the sweet potato a good scrub under running water to get rid of any dirt on the skin. Then, I pat it dry and poke it a few times with a fork so the steam can escape while it cooks.

2. Cook: I place the sweet potato on a microwave-safe plate and cook it for five minutes. If it’s not fork-tender, I add another minute, and sometimes an extra 30 seconds if it still needs more time. Once it’s soft, I slice it in half lengthwise

3. Season: I sprinkle on a bit of salt and pepper, then add a small spoonful of brown sugar and a pat of butter to melt right into the warm potato.

4. Serve: Last, I add a light sprinkle of ground cinnamon on top and serve the sweet potato while it’s still hot and steamy.

Expert tip

Perfect timing every time

Getting the timing right for a microwave sweet potato can be a little tricky at first, especially if you’re not sure how big it is. What works for me is using the size as a guide. If the sweet potato is around five inches long and about two inches thick, five minutes usually does the job. If it’s not quite tender, I just microwave it one minute at a time until a fork slides in easily. Smaller ones can be ready in three minutes, and the really big ones might take up to ten. I’ve learned to trust the fork test more than the clock, and it hasn’t let me down yet.

More tips to consider:

• The cooking time may vary depending on your microwave. I tested this recipe with a 1,000-watt microwave but if yours has less wattage, you may need to cook it longer. 
• Instead of using a fork to test your potato for doneness, I use an oven mitt and squeeze it to see how soft it is.
• Wrapping your sweet potato in a damp paper towel will make the skin soft and silky.
• Another way to cook it is inside a microwave-safe container. It will be extra moist and creamy.
• Always remember to pierce your sweet potato before microwaving to prevent it from exploding.

Recipe variations and add-ins

• Add meat: I like to turn my sweet potato into a full meal by adding about half a cup of chopped ham, turkey, or pork. Ground beef works great too for a heartier option.
• Spicy sweet potato: I sprinkle on a pinch of red pepper flakes if I want a little heat.
• Oil the skin: Before cooking, I rub about one teaspoon of olive oil or butter on the outside of the sweet potato. It makes the skin more tender and easier to eat.
• Sweeter spud: When I’m craving dessert vibes, I top the sweet potato with a spoonful of marshmallow fluff. It melts into the warm potato and makes it extra sweet and creamy.

Serving suggestions

One of my favorite ways to serve this microwaved sweet potato is to turn it into a meal with a scoop of instant pot chili right on top. When I want something cheesy, I’ll add shredded mozzarella and serve it next to my juicy homemade meatloaf or even baked chicken breasts for a full dinner.

If I’m keeping it lighter, I’ll drizzle a little honey or add some candied bacon for a sweet touch. It also goes great with air fryer pork ribs or a classic burger night when I want something easy but still homemade.

How to store leftovers

• Refrigerate: Refrigerate your cooked leftovers wrapped in foil or plastic wrap. They will stay fresh for up to four days. 
• Freezing: Freezing your cooked sweet potato is easy too. Just let it cook to room temperature and then wrap it in foil or plastic and place it in a freezer bag. It will stay fresh in the freezer for up to six months.
• Defrost: Thaw your frozen sweet potato in the fridge overnight for the best flavor and texture. 
• Reheating: Wrap your sweet potato in a microwave-safe dish and heat for one minute, Or you could bake it for 20 to 30 minutes in the oven. 

Frequently asked questions

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